I wonder whether we are just possibly over-reacting to risk in this case?
The recall of Lloyd Grossman sauce has, according to the latest from the FSA, affected only one jar of the entire batch.
The toxin that causes the illness is very easily destroyed by normal cooking and again that can be verified by the a linked article issued by the FSA. Now if we had a water supply problem, which was a microbiological issue, a boil order would most likely be issued. So should we simply issue a warning that the consumer should thoroughly heat the sauce, as they should anyway?!
I’m interested to hear comment.